Green Chile Tequila Chicken Thighs

Green Chile Tequila Chicken Thighs

8 chicken thighs, fat trimmed

Hatch green chile tomatillo tequila marinade (see recipe below)

extra-virgin olive oil

1 teaspoon kosher salt

fresh cilantro, chopped

  1. Make the marinade and reserve 1 1/2 cups for later use.
  2. Place the chicken into a container and cover with the marinade. Cover the container and place in the fridge for at least 8 hours.
  3. Thirty minutes before roasting, take the chicken from the fridge. Remove the chicken from the marinade, pat dry and place on a rimmed baking sheet.
  4. Lightly drizzle the thighs with olive oil and evenly distribute the salt on the thighs.
  5. Heat the oven to 450 degrees.
  6. Roast the chicken for 35 minutes or until the internal temperature reaches 165 degree (if the tops of the chicken began to burn while roasting, cover them with a piece of foil).
  7. Remove from the oven, top with reserved marinade and chopped cilantro.

for the hatch green chile tomatillo tequila marinade

2 cups roasted Hatch green chiles, peeled and seeded

1 1/2-2 cups tomatillos, rough chopped

1 bunch cilantro (bottom stems removed)

1 cup scallions, rough chopped

1 garlic clove, quartered

2 teaspoons cumin

2 teaspoons kosher salt

1 1/2 teaspoons ground coriander

5 tablespoons Mexican crema

1 tablespoon tequila

juice of 1 lime

  1. Place all ingredients into a food processor. Pulse to the desired consistency.

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